Eats and crafts

The other day, thanks to an invitation from the Moromi .orlando , I had the chance attend a sake event at Takumi-Tei inside EPCOT. It was a dream for any sake lover and a rare opportunity to taste a wide variety of sake while listening directly to the brewers from Japan explain their craft.

Although we simply call it “sake,” each one is delicately shaped by countless factors such as the rice, the water, the yeast, the koji mold, the local climate, the fermentation, aging process and the brewer’s philosophy.
So many delicate elements come together in ways you cannot predict until you actually taste it. That is what makes sake so fascinating and so beautiful. And of course, the pairing with food opens up an entirely new dimension. Sake truly feels like a universe in itself.

This time, breweries from Kyoto Fushimi, Aizu, Iwate and Hyogo brought their Sake with passion (along with the unforgettable energy of the Sakemen team 🤼). Although the event was held in Disney World here in Orlando, it felt like stepping right into Japan.

A heartfelt thank you to Mitsukoshi, Takumi-Tei, Sakemen and all the brewers for creating such a wonderful event, and to Moromi for inviting me!!
ありがとうございました！

神戸酒心館 福寿@kobe_shushinkan_fukuju
末廣酒造
山本本家
あさ開.

8月のごはん

Summer Veggies × Special selection of Sake

This month’s theme is all about the beauty of seasonal summer vegetables and refreshing Japanese sake.

In Japan, it’s long been believed that eating what’s in season helps keep the body balanced and healthy.
Summer vegetables, grown under the strong sun, give us energy while gently helping the body release excess heat—perfect for getting through the hottest days.

🌱 For this special brunch, we’ll be serving a variety of small, comforting dishes in the spirit of Kyoto-style Obanzai.
The vegetables take center stage, prepared simply and gently, so their natural flavors can shine.

🍶 Sake sommelier Mai will be curating a special selection of sake to pair beautifully with each dish.

Come enjoy a nourishing, slow brunch where every bite reflects the rhythm of the season.

📍Juju
📅 August 16 11:30am/1:30pm
🎟️ Very limited seating – reservation only

Booking is available via the Linktree in Juju’s Instagram bio.

Let’s share the taste of Japanese summer together!

Every time I return to Japan, I bring back as many beautiful tableware pieces as I can carry, one suitcase at a time. Some are treasures I found at antique markets, others were passed down to me by friends and families. Each one holds a special story.

In my cooking classes, I believe food is not only something to taste, but also to enjoy with your eyes. That’s why I use these thoughtfully selected Japanese dishes to complete the experience.
Over the years, I’ve gathered quite a collection—enough for both home and class use. So this year, I’m considering offering some of them for sale to my class participants. During my trip to Japan this summer, I’ll be on the lookout for more unique and beautiful pieces to share with you.
I can’t wait to find more lovely pieces to bring back and share with you!

My dear friend has been taking on the challenge of growing Japanese rice here in Florida.
Recently, she gifted me a small batch of her very first harvest.
Having seen all the care, effort, and learning she poured into this challenge, I was deeply moved—so much so that I teared up when I held her rice in my hands.

In Japan, there’s a traditional belief that everything has a spirit.
I grew up being told never to waste even a single grain of rice, because “each grain holds a spirit.”
As a child, I didn’t fully understand—how could such tiny grains have spirits?　
But now, maybe I do. That spirit is the love and care of the one who grew it.

Food isn’t just nourishment.
Everything we eat carries someone’s time, effort, intention, and heart.
To eat without waste is to honor that care and show respect to the hands that made it possible.
I want to keep honoring that through the way I cook and eat.

This weekend, I’ll be sharing about rice and miso in Japanese culture.
The event is already fully booked (thank you!!), but I hope to keep sharing more stories about food and its meaning in the days to come.

#米 #塩むすび

Recent お弁当 work

#お弁当

Happy Easter 🐇🐇🐇

#うさぎ #そぼろご飯

Recent work

Obento, Obento, cake and cooking classes
🫛🍓🥬🥕

I’ve posted the schedule for May’s cooking class. Since the classes are small, please be sure to book early!!

Another one of my favorite parts of traveling is cooking with local ingredients.
In Tuscany, the produce is so fresh and full of flavor—you only need olive oil, balsamic vinegar, salt, and pepper. That’s it.
The ingredients speak for themselves, and when paired with local wine, it just makes sense—like Japanese food with sake.
Simple, soulful, and unforgettable.

Wandering through local markets is my favorite part of traveling.
There’s something special about tasting the flavors, taking in the colors, and feeling the rhythm of daily life in each place.